Chorizo-Calabaza Tacos

Chorizo-Calabaza Tacos

Start to Finish 25 mins

Ingredients:
1 pound ground pork
1/2 cup chopped onion (1 medium)
1 1/4 cups thinly sliced zucchini (1 medium)
1 cup salsa
2 teaspoons ground pasilla or ancho chile pepper
1 teaspoon dried Mexican oregano or regular oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
12 6-inch corn tortillas, warmed
Chopped onion
Snipped fresh Italian (flat-leaf) parsley
Shredded queso Oaxaca or crumbled queso fresco

Directions:
1. In a large skillet cook pork and the 1/2 cup chopped onion over medium heat until browned, using a wooden spoon to break up pork as it cooks. Drain off fat. Add zucchini, salsa, ground chile pepper, oregano, cumin, and cinnamon to pork mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, until the liquid becomes a saucelike consistency (but not soupy )filling and the zucchini is tender.

2. Serve pork-zucchini mixture in corn tortillas. Top mixture with additional chopped onion, parsley and cheese.

Makes: 12 servings Serving size: 1 taco Yield: 3 cups meat

New Mexican Chili Verde

Ingredients:
2 teaspoons olive oil
1/2 pound pork loin — cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves — finely minced
1 red onion — finely chopped (optional)

2 tablespoons flour — preferably masa flour
2 tablespoons cornstarch
4 tablespoons water

28 oz. New Mexican chiles — roasted, peeled, seeded, and finely chopped
1-2 tablespoons chopped jalapeno pepper — optional and preferably fresh

Shish Taouk - Chicken Kebobs

Shish taouk is chicken kebobs. This basic recipe includes the marinade and cooking instructions just for the chicken. Chicken kebobs are nearly foolproof. You can add vegetables to the skewer if desired. I suggest onions, green peppers and mushrooms. Put it all on a skewer, grill it or broil and you have some tasty chicken kebobs!

INGREDIENTS:
* 2 lbs cubed chicken breast
* 3 tablespoons lemon juice
* 1 tablespoon olive oil
* 2 cloves garlic, finely chopped
* 1/4 teaspoon cumin
* 1/2 teaspoon pepper
* 1/8 teaspoon cayenne

PREPARATION:
In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.

Place chicken on the skewers (about 5 pieces on each). Grill for 15 minutes or until done.

Remember to turn skewers during cooking.

Serve shish taouk with a bed of rice, bread and a salad. Enjoy!